Roast Chicken Soup
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  1. #1
    Registered User nancycg56's Avatar
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    Default Roast Chicken Soup

    Roast Chicken Soup


    Recipe Description
    I LOVE this recipe! It always seems to hit the spot. I use a rotisserie chicken for the meat but you can use leftover chicken just as easily. I know potatoes and noodles in a soup is a little weird, but when the potaotes cook down, they thicken up the soup and it just tastes good. I don't always put the evaporated milk in ~ I didn't in the picture. If I have it, I'll use it but it doesn't need it.
    Preparation Steps:Level of Difficulty:
    Easy
    Time Needed:Ingredients:
    1 cup chopped onion
    1 cup chopped carrots
    1 cup chopped celery
    1 garlic clove, minced
    2 teaspoons olive or canola oil
    1/4 cup all-purpose flour
    1/2 teaspoon dried oregano
    1/4 teaspoon dried thyme
    1/4 teaspoon poultry seasoning
    6 cups reduced-sodium chicken broth
    4 cups diced peeled potatoes
    1 teaspoon salt
    2 cups diced roasted chicken breast
    2 cups uncooked yolk-free wide noodles
    1 cup fat-free evaporated milk
    Serves:
    6-8
    Directions:
    In a Dutch oven, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender.

    Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

    Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender.

    Reduce heat. Stir in the milk; heat through (do not boil).
    Last edited by nancycg56; 01-20-2009 at 10:26 AM.

  2. #2
    Registered User Bournecrazy's Avatar
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    Default

    thanks, i might try it later when i have converted measurements. Its making me hungary

  3. #3

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    This looks really great, I'm printing it out to try in the near future

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